Slow Cooker Spinach Artichoke Chicken Soup
A comforting slow cooker chicken soup featuring tender chicken, spinach, artichoke hearts, and a creamy, cheesy broth. Perfect for an easy and healthy dinner.
Equipment
- Slow Cooker
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 jar or can quartered artichoke hearts 14 ounce, drained
- 4 ounces fresh baby spinach
- 6 cups chicken broth regular sodium for best flavor
- 8 ounces cream cheese softened
- 2 cups grated Parmesan cheese plus extra for serving
- 1/2 yellow onion diced
- 4 cloves garlic minced
- 1 1/2 teaspoons dried parsley
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. Season them evenly with the dried basil, parsley, salt, and pepper.
- Next, add the diced onion, minced garlic, drained artichoke hearts, and chicken broth to the slow cooker.
- Cube the softened cream cheese and scatter it over the other ingredients. Cover your slow cooker and cook on LOW for 6 hours or HIGH for 3 hours.
- Once cooked, carefully remove the chicken breasts from the slow cooker and place them on a cutting board.
- Stir the fresh spinach and grated Parmesan cheese directly into the hot soup. Cover the slow cooker again to allow the spinach to wilt while you shred the chicken.
- Use two forks to easily shred the cooked chicken. Return the shredded chicken to the slow cooker, stir well, and cook for an additional 10 minutes on HIGH to warm through. Serve your delicious soup hot, topped with extra Parmesan cheese if desired!
Notes
Nutrition Information (per serving): Calories: 347 kcal, Total Carbs: 5 g, Net Carbs: 4 g, Fats: 16 g, Protein: 49 g.
